Panko-Crusted Chicken with Cabbage Salad
By America's Test KitchenPublished on August 27, 2020
Time
45 minutes
Yield
Serves 4
Ingredients
4 cups thinly sliced green cabbage 1 tablespoon soy sauce, divided2 teaspoons lemon juice 1 teaspoon toasted sesame oil ¾ teaspoon table salt, divided¼ cup ketchup 2 tablespoons Worcestershire sauce 1 teaspoon Dijon mustard 2 cups panko bread crumbs 2 large eggs 8 (3- to 4-ounce) chicken cutlets, ½ inch thick, trimmed½ cup vegetable oil for frying, divided
Before You Begin
Sliced scallions are a great addition to the cabbage salad. Serve with rice.
Instructions
- Toss cabbage, 1 teaspoon soy sauce, lemon juice, sesame oil, and ¼ teaspoon salt together in bowl; set aside. Whisk ketchup, Worcestershire, mustard, and remaining 2 teaspoons soy sauce together in small bowl; set aside.
- Place panko in large zipper-lock bag and lightly crush with rolling pin. Transfer panko to shallow dish. Beat eggs with remaining ½ teaspoon salt in second shallow dish. Working with 1 cutlet at a time, dip cutlets in egg, then coat all sides with panko, pressing gently to adhere.
- Line large plate with triple layer of paper towels. Heat ¼ cup vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add 4 cutlets and cook until deep golden brown, 2 to 3 minutes per side. Transfer cutlets to prepared plate. Wipe out skillet with additional paper towels and repeat with remaining ¼ cup oil and remaining 4 cutlets. Slice cutlets ½ inch thick, then drizzle with sauce. Serve cutlets with cabbage salad.
Time
45 minutesYield
Serves 4Ingredients
4 cups thinly sliced green cabbage
1 tablespoon soy sauce, divided
2 teaspoons lemon juice
1 teaspoon toasted sesame oil
¾ teaspoon table salt, divided
¼ cup ketchup
2 tablespoons Worcestershire sauce
1 teaspoon Dijon mustard
2 cups panko bread crumbs
2 large eggs
8 (3- to 4-ounce) chicken cutlets, ½ inch thick, trimmed
½ cup vegetable oil for frying, divided
Ingredients
4 cups thinly sliced green cabbage
1 tablespoon soy sauce, divided
2 teaspoons lemon juice
1 teaspoon toasted sesame oil
¾ teaspoon table salt, divided
¼ cup ketchup
2 tablespoons Worcestershire sauce
1 teaspoon Dijon mustard
2 cups panko bread crumbs
2 large eggs
8 (3- to 4-ounce) chicken cutlets, ½ inch thick, trimmed
½ cup vegetable oil for frying, divided
Ingredients
4 cups thinly sliced green cabbage
1 tablespoon soy sauce, divided
2 teaspoons lemon juice
1 teaspoon toasted sesame oil
¾ teaspoon table salt, divided
¼ cup ketchup
2 tablespoons Worcestershire sauce
1 teaspoon Dijon mustard
2 cups panko bread crumbs
2 large eggs
8 (3- to 4-ounce) chicken cutlets, ½ inch thick, trimmed
½ cup vegetable oil for frying, divided
Why This Recipe Works
We used a crunchy cabbage slaw and flavorful sauce to play off the big crunch of these breaded chicken cutlets.
Before You Begin
Sliced scallions are a great addition to the cabbage salad. Serve with rice.
Instructions
- Toss cabbage, 1 teaspoon soy sauce, lemon juice, sesame oil, and ¼ teaspoon salt together in bowl; set aside. Whisk ketchup, Worcestershire, mustard, and remaining 2 teaspoons soy sauce together in small bowl; set aside.
- Place panko in large zipper-lock bag and lightly crush with rolling pin. Transfer panko to shallow dish. Beat eggs with remaining ½ teaspoon salt in second shallow dish. Working with 1 cutlet at a time, dip cutlets in egg, then coat all sides with panko, pressing gently to adhere.
- Line large plate with triple layer of paper towels. Heat ¼ cup vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add 4 cutlets and cook until deep golden brown, 2 to 3 minutes per side. Transfer cutlets to prepared plate. Wipe out skillet with additional paper towels and repeat with remaining ¼ cup oil and remaining 4 cutlets. Slice cutlets ½ inch thick, then drizzle with sauce. Serve cutlets with cabbage salad.
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